3 small single chicken breast fillets (about 500g) all fat removed
150g rice stick noodles
1 TBSPN rice vinegar
2 TBSPNS fresh lime juice
1 TBSPN sweet chili sauce
2 tspn fish sauce
2 tspn peanut oil
100g finely shredded Chinese cabbage
2 carrots, peeled, coarsely grated
8 green shallots, ends trimmed, thinly sliced diagonally
1/4 cup loosely packed fresh mint leaves
1/4 cup firmly packed fresh coriander leaves
Place chicken in a medium saucepan and cover with cold water. Place over high heat and bring
to the boil. Reduce heat to low and simmer, uncovered for 10 minutes or until chicken is cooked
through. Use a slotted spoon to transfer chicken to a plate. Set aside for 10 minutes to cool
slightly. Coarsely shred chicken and place in a large bowl. Meanwhile place noodles in a large
heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Stir with a fork to
separate. Drain well.
Place vinegar, lime juice, sweet chili sauce, fish sauce and MCT Oil in a screw top jar and shake
until well combined. Add the noodles, cabbage, carrot, green shallot, mint and coriander to the
chicken and gently toss to combine. Drizzle with dressing and gently toss to combine. Divide the
salad among serving plates and serve immediately.
150g rice stick noodles
1 TBSPN rice vinegar
2 TBSPNS fresh lime juice
1 TBSPN sweet chili sauce
2 tspn fish sauce
2 tspn peanut oil
100g finely shredded Chinese cabbage
2 carrots, peeled, coarsely grated
8 green shallots, ends trimmed, thinly sliced diagonally
1/4 cup loosely packed fresh mint leaves
1/4 cup firmly packed fresh coriander leaves
Place chicken in a medium saucepan and cover with cold water. Place over high heat and bring
to the boil. Reduce heat to low and simmer, uncovered for 10 minutes or until chicken is cooked
through. Use a slotted spoon to transfer chicken to a plate. Set aside for 10 minutes to cool
slightly. Coarsely shred chicken and place in a large bowl. Meanwhile place noodles in a large
heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Stir with a fork to
separate. Drain well.
Place vinegar, lime juice, sweet chili sauce, fish sauce and MCT Oil in a screw top jar and shake
until well combined. Add the noodles, cabbage, carrot, green shallot, mint and coriander to the
chicken and gently toss to combine. Drizzle with dressing and gently toss to combine. Divide the
salad among serving plates and serve immediately.
Little Leakers
Vietnamese Chicken Noodle Salad
